Argentine beef empanadas are savory hand pies filled with seasoned beef, onion, olives, and hard-boiled egg, then baked until golden and crisp.
This version keeps the filling juicy but not wet, chills it before assembly, and uses a simple pastry that bakes into flaky, sturdy pockets.
Let the filling cool fully before shaping the empanadas. Warm filling softens the dough and can make the edges harder to seal.
Serving Suggestions
Serve beef empanadas warm with chimichurri, salsa criolla, a green salad, or roasted peppers. They also make a great party platter because they hold well at room temperature.
Recipe Notes
The filling can be made one day ahead and refrigerated. Shaped unbaked empanadas can be frozen on a tray, then baked from frozen with a few extra minutes added.
Argentine Beef Empanadas
Golden baked Argentine beef empanadas filled with spiced beef, onion, green olives, and hard-boiled egg.
Equipment
- Large skillet
- Mixing bowl
- Rolling Pin
- Baking sheet
- Pastry brush
Ingredients
Empanada Dough
- 3 cups all-purpose flour plus more for rolling
- 1 tsp kosher salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1 large egg beaten
- 1/2 cup cold water plus more as needed
Beef Filling
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1/2 medium red bell pepper finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 85 to 90 percent lean
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/3 cup green olives pitted and chopped
- 2 large hard-boiled eggs chopped
- 1/4 cup beef broth
Assembly
- 1 large egg beaten for egg wash
- 1 tbsp water for egg wash
- chimichurri for serving, optional
Instructions
Make the dough:
- Whisk the flour and salt in a mixing bowl.
- Cut in the cold butter with your fingers or a pastry cutter until the mixture looks crumbly with pea-size pieces.
- Stir in the beaten egg and cold water until a shaggy dough forms, adding another tablespoon of water only if needed.
- Knead briefly, flatten into a disk, wrap, and chill for 30 minutes.
Cook the filling:
- Heat the olive oil in a large skillet over medium heat.
- Cook the onion and bell pepper for 5 minutes, until softened.
- Add the garlic and cook for 30 seconds.
- Add the beef, paprika, cumin, oregano, salt, and black pepper, then cook until the beef is browned and no longer pink.
- Stir in the olives and beef broth, then simmer for 3 to 4 minutes until the mixture is moist but not soupy.
- Remove from the heat, fold in the chopped hard-boiled eggs, and cool completely.
Shape and bake:
- Heat the oven to 400 F and line a baking sheet with parchment paper.
- Roll the dough on a lightly floured surface and cut twelve 5-inch rounds.
- Place 2 to 3 tablespoons of filling in the center of each round.
- Fold the dough over the filling, press the edges to seal, and crimp with a fork or fold the edge into a rope pattern.
- Whisk the egg with 1 tablespoon water, brush over the empanadas, and bake for 22 to 25 minutes until deep golden.
- Rest for 5 minutes before serving with chimichurri if desired.
Notes
- Cool the filling before assembling so the pastry stays firm and easy to seal.
- For a shortcut, use store-bought empanada discs and follow the same filling and baking directions.
- Freeze shaped unbaked empanadas on a tray, then store in a freezer bag for up to 2 months.
Nutrition
Calories: 520kcalCarbohydrates: 43gProtein: 23gFat: 29gSaturated Fat: 13gCholesterol: 155mgSodium: 740mgFiber: 3gSugar: 2g